Global Patent Index - EP 0776610 B1

EP 0776610 B1 2001-03-28 - Process for the preparation of bake-stable custard

Title (en)

Process for the preparation of bake-stable custard

Title (de)

Verfahren für die Herstellung von backfähigem Pudding

Title (fr)

Procédé pour la préparation d'un flan qui peut être cuit

Publication

EP 0776610 B1 (EN)

Application

EP 96203349 A

Priority

  • EP 96203349 A
  • EP 95203345 A
  • EP 95203356 A

Abstract (en)

[origin: EP0776610A1] Process for the preparation of a sterilized, bake-stable custards comprising (a) up to 8 wt% UHT-stable, modified starch; (b) 0.01-10 wt% proteins, preferably milk proteins; (c) 0.05-6 wt% gelling or non-gelling thickener not being a gelling thickener as defined under (e); (d) 0.001-5 wt% of a salt, interacting: with gelling gums; (e) 0.1-20 wt% of a gelling thickener, interacting with salt (d); and (f) conventional ingredients, such as sweeteners, flavours, and colorants balance up to 100 % : water and optionally other ingredients, and wherein all ingredients are mixed and the obtained mixture is subjected to a sterilization treatment. Preferably, the treatment is carried out in a surface scraped heat exchanger, a tubular heat exchanger, a plate heat exchanger or an autoclave.

IPC 1-7 (main, further and additional classification)

A23L 1/187

IPC 8 full level (invention and additional information)

A23C 9/154 (2006.01); A23L 1/0522 (2006.01); A23L 1/0526 (2006.01); A23L 1/0532 (2006.01); A23L 1/0562 (2006.01); A23L 1/187 (2006.01)

CPC (invention and additional information)

A23L 9/12 (2016.08); A23L 29/238 (2016.08); A23L 29/256 (2016.08); A23L 29/284 (2016.08)

Designated contracting state (EPC)

AT BE CH DE DK ES FI FR GB GR IE IT LI NL PT SE

EPO simple patent family

EP 0776610 A1 19970604; EP 0776610 B1 20010328; AT 200010 T 20010415; CA 2192022 A1 19970606; DE 69612261 D1 20010503; DE 69612261 T2 20011031; DK 0776610 T3 20010723; ES 2157397 T3 20010816; GR 3036155 T3 20010928; PT 776610 E 20010928

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